Peanut Butter-licious Ring-a-round Breakfast Rolls

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• 1/3 cup powdered sugar
• 1/4 cup creamy peanut butter
• 2 tablespoons butter, softened
• 1/2 teaspoon banana extract
• 2 (11 ounce) cans pillsbury refrigerated original breadsticks (12 breadsticks each)
• 1/2 cup milk chocolate chips
• 3 tablespoons butter
• 2 teaspoons light corn syrup
• 1/8 teaspoon vanilla
• 1/8 teaspoon banana extract
• 1/4 cup pecan pieces

Recipe

• 1 heat oven to 375°f
• 2 spray large cookie sheet with non-stick cooking spray.
• 3 in small bowl, stir powdered sugar, peanut butter, 2 tablespoons butter and 1/2 teaspoon banana extract until smooth; set aside.
• 4 unroll both cans of dough on cutting board; divide into 4 equal sections along center perforations.
• 5 spread about 1/4 cup peanut butter mixture over each of 2 dough sections.
• 6 place remaining dough sections over filling.
• 7 using sharp knife, cut along perforations into 12 strips.
• 8 gently stretch each strip until about 10 inches long.
• 9 twist each strip 4 or 5 times.
• 10 coil each strip into pinwheel shape; tuck end under.
• 11 place 2 inches apart on cookie sheet.
• 12 bake 12 to 18 minutes or until golden brown.
• 13 remove rolls from cookie sheet to cooling rack placed on waxed paper.
• 14 cool 10 minutes.
• 15 meanwhile, in 2-quart saucepan, melt chocolate chips, 3 tablespoons butter and the corn syrup over medium heat, stirring occasionally, until chocolate chips are melted and mixture is smooth.
• 16 stir in vanilla and 1/8 teaspoon banana extract.
• 17 drizzle glaze over warm rolls.
• 18 sprinkle each with 1 teaspoon pecan chips.
• 19 serve warm or at room temperature.